Chocolate Almond Cookies

With Cusco Chuncho

Mighty Dark Cacao

Notes of dried flowers and grass mark the absolute altitude of this Rarest of Rare Chuncho cacao, a singular offering from the lands of the mighty condor.
One bar : One tree
Each purchase of mighty Cusco 100% helps preserve this ancient cacao miracle and keep the mighty condor in flight.

Chocolate Almond Cookies

Thanks for this amazing recipe to Marie’s Sweet Palo. Visit the Blog for more inspiration!

Ingredients

125 g dark almond butter

45 g coconut blossom sugar

1 tbs arrow root powder

1 tbs cacao

1 ts coconut oil

0.5 ts sodium bicarbonate

0.5 ts cinnamon

1 p of salt

20 g Cusco Chuncho, roughly chopped

20 g almonds, roughly chopped

Preparation

In a bowl, mix almond butter, coconut blossom sugar, arrow root powder, cacao, coconut oil and spices with a fork. Add the roughly chopped chocolate and almonds. Leave the dough to cool for half an hour.

Preheat the oven to 200°C and put baking paper on a baking tray. Form the dough in little balls, place them on the baking tray, flatten them a bit and bake for 5 min.

Then remove directly from the oven and leave to cool on the baking tray. The will harden and stay nicely soft inside and crunchy on the outside.

Cusco Chuncho

Mighty Dark Cacao

Notes of dried flowers and grass mark the absolute altitude of this Rarest of Rare Chuncho cacao, a singular offering from the lands of the mighty condor.
One bar : One tree
Each purchase of mighty Cusco 100% helps preserve this ancient cacao miracle and keep the mighty condor in flight.